Directions

Place the scallops in milk and season with salt and pepper; set aside. Heat 1 tablespoon of the olive oil in medium skillet, add tomatoes and season with salt and pepper. Heat to boiling and cook 5 minutes. Add basil and remove from heat. Heat the other tablespoon of olive oil in a large skillet. Remove scallops from the milk and dredge in flour. Add scallops to the hot oil and cook about 5 minutes or until golden brown on one side; turn and cook 5 minutes more. Heat tomato sauce and spoon onto a serving dish. Wipe out skillet.

Heat the butter in the skillet and cook, swirling the pan over medium heat until butter is golden. Add garlic and immediately remove from heat. Pour over scallops and garnish with parsley.